Ma-La Oil

by Michelle

   The San Francisco Chronicle wrote, "Barbara Tropp is the Julia Child of the Chinese kitchen." Indeed. Barbara was a national known authority and left an indelible mark in the world of cooking. She is greatly missed. This recipe is from China Moon Cookbook by Barbara Tropp (Workman Publishing 1992).

Ma-La Oil

1 cup high-heat oil, such as corn, peanut or safflower
1 cup Japanese sesame oil, preferably Kadoya brand
1/2 cup thinly sliced scallions, sliced into green and white rings
15 coins quarter-sized, fresh ginger, smashed
2 Tbsps Szechwan peppercorns, free of any thorns and black seeds discarded
2 Tbsps shockingly pungent dried red chili flakes
2 tsps kosher salt, preferably Diamond brand

Special Equipment:
Non-aluminum saucepan
Stainless steel or wooden spoon
Candy thermometer

Procedure:

1. Using a stainless steel knife, or with one made from a nonreactive carbon alloy, chop the in fresh ingredients and combine with the oil, peppercorns, chili flakes and salt in a heavy, non aluminum 1-1/2 quart saucepan. Clip a candy thermometer on the rim of the pot. Over low heat, bring the mixture to 220°F, stirring occasionally with a wooden spoon or a wooden chopstick or a spoon made of stainless steel - absolutely no aluminum utensils! Let the oil infuse for about 20 minutes, checking to ensure the temperature does not rise above 235°F. Remove from the heat and let stand until cool.

2. Strain the oil without pressing on the solids; then discard the solids. Store the oil in an impeccably clean glass jar with tightly sealing lid at room temperature, or if you live in a hotter climate, in the refrigerator. The oil may turn cloudy, but its flavor will not be affected.

3. If made and stored properly the oil will keep for ages. If mold develops from a contaminated utensil or it smells off owing to age or heat, toss it out and make a fresh batch. 
Yield: 2-1/2 cups Servings: 40